Mark Van Moolenbroek
Active Member
- Joined
- 21/4/10
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Hoping for some help / guidance in the next step with my slow to no fermentation start!
After about a dozen successful AG brews, always using Wyeast smack packs either with or without starter. I am experiencing a slow to no start for a weissbier I brewed and put down on Wed night. While the wort was cooling I smacked the pack, after about 4 hours noticed there was only a small ammount of swelling of the pack. Once wort was cooled I pitch the yeast anyway only to find the nutrient pack appeared intact, flat but the majority if not all the nutrient was still in there. Pitched the yeast and nutrient anyway hoping for the best, fridge initially set at 17 but put up to 18 degrees after 2 days.
There has been little to no air lock activity in 3 and a half days, there is a layer of small white krauser dots across the surface of the wort, I think they have been increasing but that could be wishfull thinking.
I dont have enough experience to know how long the wort will last in this stalled state and whether the final result will now be achievable with a reasonable beer
Options?
- be patient wait and hope
- pitch another yeast, have a Safbrew wb06 or otherwise a 1056 american ale
- chuck and move onto next brew
Any advice on this would be greatly appreciated
Regards,
Mark
After about a dozen successful AG brews, always using Wyeast smack packs either with or without starter. I am experiencing a slow to no start for a weissbier I brewed and put down on Wed night. While the wort was cooling I smacked the pack, after about 4 hours noticed there was only a small ammount of swelling of the pack. Once wort was cooled I pitch the yeast anyway only to find the nutrient pack appeared intact, flat but the majority if not all the nutrient was still in there. Pitched the yeast and nutrient anyway hoping for the best, fridge initially set at 17 but put up to 18 degrees after 2 days.
There has been little to no air lock activity in 3 and a half days, there is a layer of small white krauser dots across the surface of the wort, I think they have been increasing but that could be wishfull thinking.
I dont have enough experience to know how long the wort will last in this stalled state and whether the final result will now be achievable with a reasonable beer
Options?
- be patient wait and hope
- pitch another yeast, have a Safbrew wb06 or otherwise a 1056 american ale
- chuck and move onto next brew
Any advice on this would be greatly appreciated
Regards,
Mark